Pappardelle with shrimp and zucchini

Pappardelle, roughly translated, means "something eaten greedily and with pleasure." Indeed, this wide egg noodle pasta is very tender and delicious on its own, and when drenched in traditional sauces and seasonings, it pairs perfectly with almost anything—for example, shrimp and soft zucchini in cream with grated cheese. In this form, this pasta truly lives up to its name!

Step-by-step recipe

Step 1:

Cook the parpadelle pasta until al dente, according to package directions.

Step 2:

Add oil to the wok.

Step 3:

Chop the onion and garlic.

Step 4:

Fry the onion and garlic over medium heat until the onion turns yellow.

Step 5:

Chop the zucchini and Baku tomatoes. Add them to the wok.

Step 6:

Stir the contents of the wok.

Step 7:

Add the shrimp to the wok and fry for 5 minutes.

Step 8:

Add thyme and paste to the wok.

Step 9:

Pour the cream into the wok and simmer for 5 minutes.

Step 10:

Grate the Parmesan cheese on a coarse grater.

Step 11:

Sprinkle the pasta with Parmesan cheese.

Cooking tips

Zucchini is a type of squash with tender flesh. If you can't find zucchini, use small squash.

Choose hard Parmesan cheese—it has the true, original flavor. To achieve this, it must be aged for at least 12 months.

Red basil can be replaced with green.

Usually the pasta package will indicate the al dente time, but if it doesn't, it's usually 2 minutes less than the al dente time.